Today dawned cold, rainy and most definitely autumnal after a month of lovely Indian summer… perfect soup weather! And no better excuse to clean out the scary fridge drawers of limp & sad veggies, and freezer of half-blocks of icy stock…
Fresh (or not!) from the fridge: I used half a Spanish onion, a brown onion, a potato, a carrot, some very floppy spring onions, garlic, some rocket from about a week ago and some spinach stalks that I was saving for the chooks (sorry girls).
Recipe source: Melissa
What to do:
- Pour the stock into the medium saucepan with lid on and heat to a simmer. (I had to semi-thaw mine before I could get it out of the container…)
- Half fill the kettle and set to boil.
- Measure the lentils into the sieve and give them a good rinse under the cold water tap, discarding any discoloured lentils or little stones.
- Peel the onions and dice. Peel off the first layer of spring onion, tail and then slice into small discs.
- Heat the olive oil and butter together in the large saucepan and then add all the onions and a sprinkle of flaked salt, stirring to coat.
- Peel the potato under running water and then slice finely using the mandoline. Add to the sweating onions.
- Peel and chop or slice the garlic and add that in too with the bay leaves.
- Peel and the grate the carrot straight into the saucepan.
- Pour the hot stock into the large saucepan, add the lentils and then simmer for about 10 minutes until the potato & lentils are tender. You may need to add a little extra hot water from the kettle, depending on how big a bunch of veggies you have.
- Meanwhile wash the leafy veg thoroughly (discarding any manky bits), shake dry and chop into bite-sized pieces. Add any stalks into the soup to start cooking first, and then add the chopped leaves. Cook for another 5 minutes to wilt the green veggies.
- Taste the soup to check seasoning and then puree with the stick blender.
- Ladle into bowls to serve and add a grind of black pepper to finish.
- Eat with buttery toasted Lebanese bread, and feel all warm and sustainable, all at the same time…
Notes: Do you have to soak lentils? What’s the number one rule with the mandoline? What does sweating do to the onions?